Strawberry Cheesecake Cups Recipe

two mason jars filled with strawberry cheesecake.

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 0

Total Time: 25

Servings: cups

Calories: 610kcal

Author: Becky Hardin

These quick and easy no bake strawberry cheesecake cups are delicious individual-sized dessert parfaits, ready in 25 minutes!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Hand Mixer or Stand Mixer
6 Mason Jars

Ingredients

1¼ cups graham cracker crumbs *
¼ cup unsalted butter ½ stick; melted
¼ cup granulated sugar
8 ounces cream cheese room temperature**
½ cup powdered sugar
1 teaspoon pure vanilla extract ***
1 cup heavy cream ****
21 ounces strawberry pie filling 1 can*****

Instructions

Combine the graham cracker crumbs, butter, and granulated sugar in a medium mixing bowl.
1¼ cups graham cracker crumbs, ¼ cup unsalted butter, ¼ cup granulated sugar
Divide the graham cracker mixture into the bottom of the six jars and gently press the mixture into an even layer.
Using a hand mixer set on medium-high speed, beat the cream cheese, powdered sugar, and vanilla extract until it's soft and creamy.
8 ounces cream cheese, ½ cup powdered sugar, 1 teaspoon pure vanilla extract
Whip the heavy cream with your mixer on high speed in a large bowl until you get soft peaks.
1 cup heavy cream
Fold the whipped cream into the cream cheese mixture.
Place the cream cheese filling into a piping bag and pipe the mixture into the jars.
Top each jar with a few tablespoons of the strawberry pie filling.
21 ounces strawberry pie filling

Notes

*Place graham cracker sheets in a resealable bag, close, and use a rolling pin to crush. Or place crackers in a food processor, and pulse into a fine crumb.

**Full-fat cream cheese works best. Bring to room temperature/soften for easy mixing. I do not recommend using whipped cream cheese.

***Vanilla adds a simple flavor to soften the tanginess of the cream cheese. Almond extract, lemon extract, or another flavor can be used instead.

****Make sure the heavy cream is cold, straight from the refrigerator.

*****A can of pie filling is the most convenient option. If you prefer, you can macerate fresh strawberries like you would for strawberry shortcake. Or use frozen strawberries (though these won't have the syrupy texture).

Tips:

I do not recommend using fat-free ingredients, because it won't taste quite as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative if you prefer. This will change the flavor slightly.
If you're a fan of Cool Whip, you can forgo the heavy cream and fold whipped topping into the cream cheese mixture. You will need one 8-ounce container of Cool Whip thawed.
Chill the cheesecake cups before serving for a denser texture.
Instead of graham crackers, you can use Biscoff cookies, Oreos, or vanilla wafers for the crust layer.
Instead of strawberry topping, you can make cheesecake cups with blueberries, cherry, or apple.

Storage: Store strawberry cheesecake cups tightly covered in the refrigerator for up to 5 days or in the freezer (without the strawberry topping) for up to 3 months.

Nutrition